The Best Chocolate Buttercream for Cupcakes
126 comments » 
I know that saying anything is the best is a bold statement, but I stand completely behind this one. There’s nothing I love more than buttery, satiny smooth and sublime frosting. And few things are worse than an absolutely subpar frosting. This chocolate buttercream certainly ranks among the sublime. The combination of butter that is substantionally whipped, just enough powdered sugar, and a moderate amount of chocolate makes this positively dreamy. It makes me want to lick the frosting off of the cupcakes and pass on the cupcakes themselves. It’s really that good.
You can easily play around with this basic recipe to make a milk chocolate frosting, straight up dark chocolate frosting, white chocolate too. I just love everything about the texture and flavor ratios of this frosting. The key is giving the butter a good whipping before adding any other ingredients – it creates a fabulously soft and melt-in-your-mouth frosting.
Looking for some chocolate cupcakes to put under this frosting? The Dark Chocolate Cupcakes are my favorite – rich and moist. They work well with this chocolate frosting or the peanut butter frosting that they are featured with!
What’s your favorite cupcake/frosting combination?
One year ago: How to Roast Garlic
Chocolate Buttercream
Yield: Enough to frost 12 cupcakes
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, melted and cooledDirections:
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
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First of all, the buttercream sounds delicious!!! Second of all, the photo is unreal… I’m drooling just looking at those! I am adding this to my “attempt” list. Thank you for sharing the recipe!
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MMM buttercream…I have a wickedly sweet tooth and you may not get rid of me after today. Chocolate buttercream? Yes PLEASE! Oh I bet these just melt. I have to try to make these.
My favorite combo was a chocolate cupcake with a coffee frosting that was so light and rich I actually ate it slowly to really enjoy it. I would jump up and down if I could find a recipe like that so I could make something like that for myself.
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Michelle on October 24th, 2010 at 6:59 pm
Hi Dionne, I actually made mocha cupcakes with espresso buttercream not too long ago. Here is the link:
http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/
I bet you would love them!
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Anne on March 16th, 2012 at 1:51 am
I’ve used that mocha frosting recipe and it’s amazing!!!
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Melissa on April 25th, 2013 at 10:13 pm
Hey i used this recipe on a cake .. i don’t like the way it turned out i added Heavy cream just too thin it out i think they forgot that in the recipe .
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I dont know what is it with me and fronstings but I havent been able to make one that works for me. And to this day, I think I don’t like buttercream. Maybe I havent tasted the right one…
-Amalia
http://buttersweetmelody.wordpres.com
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These look fantastic and I’m going to have to give them a try
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We use this recipe for our cupcakes and we LOVE it! It has the perfect amount of chocolate and still tastes buttery at the same time! Great job!
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I how I love buttercream and those cupcakes look fantastic!
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This certainly does look like a good buttercream recipe! Mmmm.
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This looks amazing! I made your chocolate peanut butter cupcakes last month and was just thinking the other day how I wanted to find a good chocolate frosting to pair with the cake portion (not that the PB frosting wasn’t awesome!) I’ll probably try this soon!
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These are stunning, Michelle, and so rich looking! If I stop by your neighborhood with a pumpkin pail in hand this Halloween, will you give me a few of these?
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Michelle on October 24th, 2010 at 7:00 pm
Absolutely! Come on by!
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This sounds divine — and because I can’t help myself…I think instead of vanilla, I’ll add a bit of strong brewed coffee , and a teeny bit of salt, just to amp it up.
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You read my mind! I’ve tried a couple chocolate buttercream recipes but none of them were good enough to make again, I can’t wait to try this one out! Quick question, how can you make this milk chocolate instead? Just use milk chocolate chips?
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Michelle on October 24th, 2010 at 7:01 pm
Hi Melissa, Yep! Use milk chocolate chips or a milk chocolate baking bar like Ghiradelli or Lindt.
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The frosting looks perfect! Thanks for sharing the recipe!
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Sounds fabulous! I’ll definitely be trying this recipe!
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You just may be my frosting savior! I have a great classic vanilla frosting but have failed so many times at the perfect chocolate frosting that is as delicious as it is the perfect consistency to pipe with. Without a doubt, I will be trying this…and very soon!
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Looks wonderful…and one of my favs too; heck if we’re in the mood, frosting on a graham cracker works for me!
My most favorite frosting is an espresso mocha buttercream with mascarpone cheese. The espresso cake I make it for is really good too; but it’s really just a vessel for that frosting which you could, and I have…eaten with a spoon.
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I always love a good and simple frosting recipe. I will be trying this one.
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Love chocolate buttercream. Such a simple elegant recipe.
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I’ve never made buttercream frosting but I absolutely love the taste of it. I usually just stick to cream cheese frosting. I’ll have to give this a try!
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My sister always makes cupcakes, so this recipe would be perfect for her and so much tastier than the canned frosting we’ve been using all this time. By the way, I just made your pumpkin pie bars and loved them. They’re just what I’ve been looking for in a pumpkin blondie and I will save the recipe to make time and time again. Thank you for sharing such a winner.
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Michelle on October 24th, 2010 at 7:02 pm
Oooh yes Lisa, much tastier than the canned frosting! So happy you enjoyed the pumpkin pie pars!
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My favorite combination is definitely peanut butter and chocolate! This recipe looks delish, but I just wanted to point out that it’s not technically a buttercream. I don’t mean to be all nerdy and OCD about it, but “buttercream” tends to scare a lot of people off since they don’t like the taste of it. A true buttercream has either a base of an Italian meringue or pate a bomb with butter (and flavorings) added. It makes for a super sweet, buttery frosting that isn’t always everyone’s cup of tea (or cupcake with frosting). I wouldn’t want anyone to write off this recipe just because it’s called a “buttercream” because it looks like the perfect, classic chocolate confectioner’s icing!
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Michelle on October 24th, 2010 at 7:04 pm
Hi Morgan, I have definitely seen (and made a couple of times) Swiss and Italian style buttercreams, but I have many cookbooks that also refer to recipes such as this one (butter + powdered sugar and flavorings) as buttercream as well.
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Anja on February 13th, 2013 at 7:27 am
Hello from frosty Germany,
I totally love this blog and I just wanted to give you my point of view on the Buttercream topic. German buttercream is a mixture of butter and vanilla/chocolate pudding. I was more than surprised when I first encountred american buttercream and american frostings because they both are different from the ones we make here in Germany!
ANJA
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OMG does this look delicious. I love buttercream frosting. There used to be this cake at Ebinger’s Bakery when I was little that was Strawberry Buttercream. My mom would buy one every once in awhile and we would all be in heaven. They also had a Maple Buttercream, if I’m not mistaken, too.
Thanks for the recipe. Next time I need a buttercream frosting, I know where to go. Making me so hungry. Dinner isn’t until 8!
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Lovely cupcakes!!!!!
They look decadent!
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I love that your buttercream has no shortening in it. Great looking frosting.
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mmm that frosting looks so rich and chocolatey! yummm
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I’m all about frostings people are ready to call the best of
I totally want to make a chocolate chip cupcake and top it with this frosting! Yum!
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This was delicious! I saw the recipe this morning, thought about it all day, then made the icing to top your mocha cupcakes…and indulgent treat for Friday night…everyone loved them. Thanks! Theresa
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Michelle on October 24th, 2010 at 7:04 pm
Oooh yay, I love that you made them so quickly! So happy to hear the mocha cupcakes and this buttercream was a hit!
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Island Vittles on November 5th, 2010 at 1:52 pm
I just posted my cupcakes (which, are, of course, your cupcakes (and icing too)) http://www.foodbuzz.com/blogs/2876394-mocha-cupcakes-with-chocolate-buttercream
Thanks for the great icing…it’s a keeper!
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I will HAVE to try this! It looks so delicious!
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You and I both have chocolate on the brain today. I just posted my favorite chocolate ganache recipe. Heck both the frosting & ganache would go great on your cupcakes!
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I totally trust your judgment! Bookmarking this for future use! Thank you!
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This sounds wonderful! I’m definitely going to give it a try!
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Oh, melts chocolate for the recipe, excellent. Usually I see cocoa for such recipes and frankly I find that can be a bit gritty.
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There are a lot of frosting recipes from your blog that I want to try and this is certainly one of them. I have a good buttercream frosting but I’ve never tried chocolate. I also want to try your peanut butter frosting on the dark chocolate cupcakes!
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Thank you for posting. I am so looking forward to making these cupcakes, they look absolutely stunning!!!! Beautiful! Thanks again!!
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This is a great easy version of buttercream and if it tastes as good as it looks, then you have a winner here!
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looks Gorgeous! How do you make the color dark brown? I tried adding wilton brown color gel. it didn’t work. shouls I be adding black or is there any other trick to this?
Thanks
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Michelle on October 30th, 2010 at 8:38 pm
Pearse – The melted chocolate gives it the dark brown color!
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I made this divine chocolate buttercream for some Halloween cupcakes I was making for a friend’s dinner party – so I was really counting on it to come through for me since I didn’t have time for a trial run before making them. It was unbelievable! I’ve been searching for a great go-to chocolate buttercream and this has become the one. I love that it is simple and comes together quickly. The taste is creamy and chocolate-y and exactly what I was looking for. Thanks, Michelle!
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Michelle on November 1st, 2010 at 9:47 pm
Yay so happy you loved this Melanie!
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Just a quick question on how you pipped the buttercream so it looks so thin? Is there a special writing nossle or a special technique. Sorry to be a pain but I need advice soon as i’m making them in 2 days time.
xxx
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Michelle on March 4th, 2011 at 2:44 pm
Hi Poppy, Not sure what you mean? I didn’t alter the recipe at all for the piping you see above. If you mean you need it to be thin to pipe writing or something like that, I would use a Wilton #1 or #2 tip and if you find the frosting to be too thick, you can thin it a bit at a time with a few drops of cream.
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There are two main types of buttercreams. The European buttercreams start with some sort of meringue and then LOTS of butter. The American buttercreams are a mixture of butter creamed with confectioners’ sugar. Flavorings are added then to both types. Technically they are both buttercreams.
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Thanks, what i meant was if there was a special technique to pipe it so neatly, sorry if it was a bit confuzzling. But thank you, i’m going to make this gorgeous looking buttercream today, so wish me luck!
xxx
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So excited to try out this Chocolate buttercream recipe..I have a hard time with chocolate frostings from scratch, I find they don’t taste “Chocolatey” enough or something just not right..So this looks fab and can’t wait to see if hits the mark! Love your blog by the way one of my favs to follow!
Heidilynn:)
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Love your cupcakes they taste amazing!!! The chocolate icing and vanilla cupcakes rock!!
I love to bake!
Claire
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I love your entire blog and turn to it regularly when looking for recipes. I bake at least 3 to 4 times a week, and have made many, many recipes of yours. Could you tell me what size star tip you use? It’s an open star tip, no? I just love how it looks like ribbons of frosting, piled on top of each other. Mmmm. Thanks for all your recipes!
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Michelle on May 16th, 2011 at 3:57 pm
Hi Rachel, I use a Wilton 1M for all of my “swirly” looking cupcakes.
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Rachel on May 20th, 2011 at 9:52 pm
Tks a mil. I’ll be sure to get one soon. Made your PB Cup RK Treats today. Lordy. Good stuff.
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I absolutely looooved your website! I made this and your peanut butter frosting this weekend and put both on your dark chocolate cup cake (not together
). This buttercream is delicious!!! But with both frosting, I did something wrong. They were super thick and I couldn’t pipe them – I could hardly spread them! Lol! I guess I beat them too long??? I’ll just have to try again! And I’ll be making your Oreo look-a-like cake for my oldest son’s birthday this weekend. Thanks for sharing your recipes!
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Michelle on May 16th, 2011 at 4:00 pm
Hi Jennifer, Hmm both of these, especially the peanut butter frosting, should spread and pipe really easily. I’m wondering if maybe your butter was still too cold, or if you refrigerated the frosting after you made it?
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I love all your recipes! thank you for sharing them, will try them out soon esp. the cupcakes and lemon bar. =)
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I made these cupcakes & frosting for my best friends bridal shower…let me tell you-best frosting I’ve ever had! People are still talking about those cupcakes 5 weeks later
I’d say they were a hit, Thank You!
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I love this icing!! I have done it with both white and semisweet chocolate so far, and they were both hits! Thank you for sharing!
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I want to make this icing for my son’s wedding cake. He’s a choco-holic. I’m making 2 10in layers that are 3in in depth. First, I need to know how much I should ‘double’ up the recipe. I don’t mind having too much. I can be a bit heavy handed when I ice. Secondly, I wanted to make sure that I would be able to pipe this icing… This is my first time to your website and I LOVE it… Thanks so much!!
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Michelle on June 24th, 2011 at 12:24 pm
Hi Cydney, Welcome! I would at least triple this recipe, maybe even go 4′s on it if you don’t mind having leftover and if you’re heavy handed. It can definitely be piped. Congratulations to your son; have fun!
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This looks absolutely divine and I will certainly be trying it out as soon as my grocery store opens. (It’s currently 10 pm.) Question, how does this frosting hold up in high temps? Has anyone had any issues with melting? I’m wondering how this will behave for an outdoor event in Dallas TX during the summer. So delicious looking though, I don’t think I can wait till tomorrow morning. I’m on my way to an all night grocer right now!
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Michelle on June 30th, 2011 at 12:11 pm
Tammy, I honestly don’t know for sure. I have air conditioning and have never set these outside for long periods of time in the mid-summer heat and humidity. My guess is that they would start to sweat or melt a bit, just like any other buttercream. Could you maybe make a small batch, and do a trial run w/them outside?
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Wow! I have just iced my first 12 cupcakes with this frosting and it’s amazing.
For Brits, I halved quantity and this was more than adequate (not piled quite as high, but beautiful with some spare).
Metric measure for half quantity, 110gm butter, 170 gm icing sugar, 1/2 tsp vanilla ext, 60 gm of dark choc. I used wooden spoon not whisk, still worked a treat.
I think my cakes will sell out first at the school fair!
Thanks!
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This was the best buttercream frosting I ever had and was so simple to make. Just made it tonite and frosted 12 cupcakes but still had some left over. So creamy and tasty. Thanks for the recipe
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This frosting was absolutely delicious!
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Michelle, I made a milk chocolate version and it is very tasty! It was super creamy when I made it but I refrigerated it over night, let it sit, and beat it with a hand mixer briefly. It was as tasty, but not as creamy. Any thoughts or suggestions?
Thanks!
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Michelle on August 24th, 2011 at 10:36 am
Hi Erica, I find that frosting that is refrigerated and then beat again never ends up with quite the same consistency. I would recommend making frosting the same day you want to frost cupcakes.
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MMMMM I just made this and its so simple and sooooo yummy. Im not crazy over chocolate but LOVE THIS!
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My 12-year-old daughter just made this frosting using Baker’s semi-sweet baking squares for the chocolate flavor. It is incredibly delicious! I like it much more than the frosting on cupcakes we buy in stores. Thanks for the recipe!
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hi..if i am going to use chocolate powder instead of the melted chocolate, how much do i need to use in the recipe? thank you! =)
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Michelle on November 12th, 2011 at 10:56 pm
I have never used cocoa powder in this particular frosting recipe, so I wouldn’t be able to tell you. The melted chocolate is what gives it the depth of flavor and consistency. If you definitely want to use cocoa powder, I can recommend this recipe: http://www.browneyedbaker.com/2007/08/03/perfectly-chocolate-everything/
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thank you for the recipe. would try to make them this coming weekend for my cousin’s 2nd birthday. hope the frosting could be piped on cupcakes too =)
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Holy Moley! I am a frosting officiando (tasting, not making) and this icing is he beat chocolate buttercream that I have ever had. It piped onto 24 mini cupcakes very nicely ( with a generous amount used in the qc process
. Thanks so much for this recipe!
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Hi Michelle, I came across this recipe when searching for chocolate frosting to,make with chocolate chips. I just made it to go on vanilla cupcakes which are waiting in the oven. All I can say is, OMG. Thank you thank you for posting such an easy recipe! All of your recipes can be made with things I already have on hand- love it! I will be visiting your site often from now on. Thanks again!
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ok one quick question…is it weird that my frosting tasted “buttery” even after putting all the sugar and chocolate in it. Maybe this is how it’s supposed to taste…?
Also, is there a way to make this frosting with granulated sugar instead of powdered sugar?
Last question, what determines whether you use the wire whisk attachment or the paddle attachment when mixing buttercream frostings? I have seen it both ways and was wondering what the differences are?
Thanks!!
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Michelle on January 31st, 2012 at 4:20 pm
Hi Jamie, The beauty about this particular buttercream is that it does taste buttery and is not overly-sweet and stiff like some frostings with a powdered sugar base can be. You could not substitute granulated sugar for the powdered here because you aren’t cooking down the sugar and would end up with a gritty texture. As far as using the whisk attachment vs. paddle – a couple of years ago I started using the whisk only because I found that really whipping the butter with the whisk attachment allowed a lot more air in and created a softer, lighter texture, which I loved.
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hi! sorry im new to baking but im giving it a try
was wondering whats the best way to measure chopped chocolate to be ezactly 4oz? melt it first and than measure?
thanks thanks
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Michelle on February 4th, 2012 at 2:44 pm
I would weigh it before you start to chop it, that would be easiest. I use a Ghiradelli baking bar that is sold in 4 ounces bars, so it’s easy – you just need one!
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Thank you! I made a batch just now…and it is absolutely HEAVENLY!
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I’ve struggled with finding a good frosting recipe for too long considering how long I have been baking, and this finally solved my problem. It’s light with almost a whipped consistency, the chocolate flavor is undeniably there but it’s not overwhelming, it’s not overly sweet and it stays fresh beautifully. Absolutely perfect frosting, thank you so much!
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I found this recipe while looking for a chocolate chip muffin recipe on your site and I want to try it for my son’s 1st birthday cake. I wanted chocolate buttercream icing and think I’ve found it! My question is can you use a hand mixer if you have yet to win or buy a stand mixer
? Off to make your Chocolate Chocolate Chunk Muffins for the kids for breakfast before school today =)
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Michelle on February 14th, 2012 at 7:47 pm
Hi Christine, Yes you could definitely use a hand mixer!
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Great recipes!
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Made this buttercream today~ IT IS THE BEST!
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I was asked to bake cupcakes for a baby shower I’m attending tomorrow. And I was wondering if, when piped, the frosting stands up nice and keeps it’s shape or if it’s too soft? It looks to die for and would love to try it!!
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Michelle on March 10th, 2012 at 2:46 pm
Hi Amy, I have had great success piping this frosting, it doesn’t get soft on me. Enjoy!
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Caroline Perez on April 7th, 2012 at 12:05 pm
Hi, I was hoping to use this frosting to make cupcakes for Easter and i would like to use a whip cream filling but i’m not sure if it would clash with the taste of the chocolate butter cream. Would this idea be a yes or no?
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Michelle on April 9th, 2012 at 1:10 pm
I don’t think it would clash, at least I can’t think of a reason why it would! Go for it!
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I just made the frosting for my cupcakes. Its really good. But it was a little light for me so I doubled the chocolate chips. Made it even better!
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I tried this with unsweetened chocolate, and it works just fine! It gives the frosting a very rich, almost mocha note.
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Good golly this was AWESOME!! In 20+ years of home “baking” I’ve tried making buttercream exactly 3 times before this recipe, all were disappointing (hence the reason I’ve been reluctant to try it)… But this was creamy, smooth, fluffy and DELICIOUS!!! 5 Stars! THANK YOU!!!!
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I have never once had luck with buttercream, but made this yesterday to frost the sides of a slightly wonky layered german chocolate cake.
IT. IS. PERFECT. Everyone at our Easter dinner oohed and ahhed over it.
Thank you, Michelle. I have had 100% success with every recipe from your collection.
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Will this hold up if left at room temperature for 3-ish hours? Thanks!
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Michelle on April 10th, 2012 at 12:34 pm
Yes. Enjoy!
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Trimble on April 10th, 2012 at 8:36 pm
Thank you!
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This was a complete flop for me. It didn’t have much of a buttery texture nor didn’t have a chocolate taste. Just sugary. My kids liked it, but my husband and I really ddin’t like that at all. I must have done something wrong?! Should we use confectionar sugar, right?
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Sam I am on June 1st, 2012 at 8:33 pm
confectioners sugar is powdered suger
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Thank you for posting this recipe. I made a chocolate cake yesterday and was looking for a great icing, so I searched Pinterest and found your recipe. The icing turned out fabulous. I have not been very successful in making buttercream icing prior to this, but it turned out great. When I incorporated the cooled melted chocolate into the icing, I forgot to turn the mixer off so my whisk hit some of the chocolate as I was pouring it into the bowl and caused it to instantley harden, which then made tiny little bitty chocolate chips to be incorporated throughout the icing; talk about serendipity. It turned out wonderful. Thanks again for such a great recipe.
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I don’t have a stand mixer, I only have a hand electric beater with just a beating attachment, no whisk attachment =(
Should I whisk the butter by hand using a normal hand whisk instead? Will it come out the same?
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Michelle on June 4th, 2012 at 10:02 pm
Hi Rida, I would go ahead and beat the butter with your handheld mixer and proceed with the rest of the recipe as indicated. It should come out just fine.
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I was excited to try this recipe because it looked super easy for a buttercream. The consistency was very velvety and light, but it was just not chocolatey enough for my taste. I added 1/2 cup of cocoa powder, a few tablespoons of half-and-half, and a pinch of kosher salt and it was perfect! My friends and family couldn’t stop raving about it
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I am about to attempt this recipe this weekend. Do I need to sift the powdered sugar first? Thanks!!!
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Michelle on June 28th, 2012 at 3:13 pm
Hi Heather, I usually don’t because it typically gets smoothed out, but if yours is particularly clumpy, it’s not a bad idea – you’ll get a smoother frosting.
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OMG awesome icing recipe! Just topped some chocolate cuppies off with it and you inspired me to use a fancy piping bag- so yummy, thanks for sharing
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I want to marry this frosting.
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This was soooo decadent! I didn’t even use the full amount of chocolate or butter and it was beyond delicious! Thank you so much for sharing your recipe!
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This was so good!! May I share the recipe on my blog for a cupcake post?
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Michelle on September 27th, 2012 at 4:39 pm
Hi Victoria, Sure, I just ask that you provide a link back to this post. Thanks!
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Oh my goodness! This is the best ever. Thank you!!! I used it to fill a cake and to pipe swirls onto cupcakes. I’m usually not a frosting person (I leave it on my plate) but this one is amazing!!
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I’ve made numerous buttercreams, but this one takes the cake! All that whipping of the butter made is so lusciously light and creamy. I will never use another recipe for frosting again! Ty.
A tip for melted chocolate: preheat oven to 350. Turn oven OFF. Put chocolate in an oven proof bowl then into the oven for 10 min. It will be perfectly melted.
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Made this icing with vanilla cupcakes last night: it is amazing!!!
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This is the most amazing chocolate frosting Ive ever had! I made it for a cake and its the perfect amount for a cake…it holds up amazing and the taste is out of the world! Awesome recipe. Thank you for sharing!~Kim
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This is a lovely frosting, but if you are making cupcakes from a box you will want to double it. It doesn’t make much.
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Also, if you use unsalted butter, make sure to add a pinch of salt.
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I never thought you could whip this type, am always beating… I will now whip instead of beating… Alas… thanks Michelle and also thanks for your response on colouring for Red Velvet. Very helpful. All i need now is someone to get me a bottle of McCormicks.
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i have to try these!!!!!!!!!1
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A very good frosting. I was searching for a frosting that used melted chocolate instead of cocoa powder and found this one to be easy and tasty. However, I found that a half batch was more than enough to frost 12 standard cupcakes, if I had made an ordinary batch I would’ve had at least half left over.
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OK, I am a little confused. You have Butter at 1 cup (8 oz.). Isn’t 1 cup of butter 16 oz.? Which amount do you use — 1 cup or 1/2 cup (8oz.)??
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Michelle on April 6th, 2013 at 4:37 pm
Barb, 1 cup of butter is 8 ounces (you can double check the measurements on the butter packaging if you’d like).
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This buttercream recipe is the perfect consistency! However, I found it to be overly sweet and I was forced to add sour cream to my frosting to balance out the sweetness, which caused my buttercream to be very thin. I would definately recommend halfing the amount of sugar.
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Hi Michelle,
. I just finished baking your dark chocolate cupcakes (but I baked it as a whole cake in an 8″ round pan). It turned out great and I’ve just frosted it with this buttercream recipe. I hope I got the measurements correct because we use the metric system here. Is the buttercream supposed to be slightly on the thick side? In any case, it tastes fantastic !
Greetings from Malaysia
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Michelle on May 16th, 2013 at 11:38 pm
Hi Sarah, Yes, the buttercream should be a little thick; still spreadable, but not “loose”. I hope that makes sense; enjoy the cake!
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